- Jan 25, 2006
Grabbed the french oven and made our first fall meal of the year. Osso Buco over Havarti grits.
Devil Doc said:Making a ragu Napolitana (now doesn't that sound better than Sunday Gravy) in preparation for tomorrow's birthday dinner for my daughter-in-law consisting of baked ziti and sausage with bechamela and whatever else I can think of.
I fill all the jars to right below the neck then boil them for 30-40 mins. I have a big jarring pot with lowering rack that fits 10-12 jars at a time. It works well and it always taste fresh.jfields said:What's your canning method?